Baked Sweet Potato Tots (gluten-free)

Some days my kids just decide that they do not want to eat anything that I make. Isn’t that wonderful? What’s a Mom to do?! I’m sure not going to resort to feeding them junk just to make them happy. I have learned to be tricky over the years and have been developing recipes that appear to be junk food to the kids, but are in fact healthy. Baked sweet potato tots are definitely one of my favorites, I always have them on hand! Easy to make, inexpensive, and they keep well in the freezer.

Why I love giving these to my kids:

Parmesan cheese is a great source of protein, the kind we buy has 40g of protein per cup!

Sweet potatoes are a good source of vitamin B6, vitamin C, vitamin D, iron and magnesium

They are gluten free and, because they are baked not fried, they do not contain any seed oils (like canola or cottonseed oil)

Here is a quick visual of what regular Tater Tots contain. No thank you!

In a bowl combine sweet potatoes and cheese, mash together with your hands until well combined

Form into balls (I used this tool to get uniform balls) and roll in parmesan until lightly coated

Place onto cookie sheet and bake at 425* for 10-15 minutes, turning every 5 minutes to cook evenly on all sides

These freeze very well, but freeze after rolling into balls — do not bake first

I freeze them on a cookie sheet until firm and then place into a freezer bag

I keep a bag of them in the freezer at all times, in case of a picky kid emergency I just pop a few sweet potato tots into our toaster oven and in minutes I have a quick healthy snack or a great side for dinner

Makes approximately 30 baked sweet potato tots

P.S. If you want to find the best gluten free items online (best prices around, believe me I have checked!) with free shipping, I highly recommend Thrive Market, they even have a special Gluten Free section. CLICK HERE to check them out!

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We make tots like this, but we substitute about 1/4 C of the Parmesan cheese for our graw crumbs magic mix. It actually ensures that they don’t fall apart. We also use them for the coating (you could do a 50/50 mix Parm & magic mix). They actually get a little bit crispier and brown with the graw crumbs. So delicious! https://bit.ly/18qDrGw

Kit, I put them in the toaster oven at 350* for maybe 10 minutes. Watch them, once they are crisping up on the outside, they are ready to eat. Just watch out, they can be very hot on the inside initially!

So easy and a great idea to get the kids eating more sweet potatoes! I see in your pics that there is a white version of these tots. Are they made with white sweet potato? Cauliflower? Regular white potato?? 😀 Thanks!

Do I just made these, but something went wrong. …. they taste phenomenal, but starting with the first 5 min in the oven they stuck to the cookie sheet (and I used nonstick spray). Every turn was worse… what did I do wrong? (Will male again though because the taste cannot be beat!)

I really love sweet potato casserole on Thanksgiving with brown sugar and mini marshmallows so I was thinking your recipe sounds great with the cheese and for a sweet snack I might try stuffing the ball with a couple mini marshmallows and then rolling the ball in crushed walnuts and brown sugar. What do you think?

The answer seems to be yes, you can omit the parmesan cheese. Sadly hubby is allergic to casein. To 3 baked sweet potatoes I added an egg and 8 TBSP of Almond flour, and then rolled them in chopped walnuts. You might not need as much almond flour. I had cooked these potatoes with a lid to keep the moisture in, as hubby likes them that way. Now I am trying some with a little salt, pepper and cinnamon.

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